Carl Cleghorn reaches National Chef of the Year semis
Mr Cleghorn said: "I'm absolutely buzzing to be through to the semi-finals of National Chef of the Year 2025.
"This year's brief just lit a fire in me straight away. It inspired a menu I really believe in, and to have it recognised by such a prestigious panel is honestly incredible.
"It's a huge honour, and I'm ready to give it everything to earn my place in that final 10. Let's go."
His semi-final menu, based on the theme 'classic meets contemporary', featured a lobster starter, a two-cut beef main, and a Grand Cru chocolate tart, all prepared within a three-hour time limit.
Mr Cleghorn now joins 39 other chefs in the semi-finals, where he will be tasked with creating a summertime pre-dessert that showcases seasonal fruits or vegetables and tells a personal story through flavour and presentation.
The semi-final judging will take place on July 16, with finalists announced on July 31.
The National Chef of the Year competition is widely regarded as the UK and Ireland's most respected culinary contest, having helped launch the careers of chefs such as Gordon Ramsay and Simon Hulstone.
Mr Cleghorn's experience includes earning three AA Rosettes, working in Relais & Châteaux properties, and leading Michelin-starred kitchens.
In 2024, he launched Tyme to make restaurant-quality dining accessible in homes, rentals, and event spaces.
Tyme describes its offering as "relaxed fine dining without the pretension," rooted in skill, service, and the belief that exceptional food should be accessible to all.
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